Multilayer edible products comprising a barrier layer

Abstract

A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second layer. The edible moisture barrier layer may include high-melting fat and may mitigate moisture migration from the first layer to the second layer.

What is claimed is: 
     
         1 . A multilayer edible product comprising:
 a first layer having a water activity greater than 0.75;   a second layer having a water activity from 0.20 to 0.40; and   an edible moisture barrier layer positioned between the first layer and the second layer, wherein   the edible moisture barrier layer comprises high-melting fat and mitigates moisture migration from the first layer to the second layer.   
     
     
         2 . The multilayer edible product of  claim 1 , wherein the first layer comprises one or more gelled substances, a flavoring component, and a thickening agent. 
     
     
         3 . The multilayer edible product of  claim 2 , wherein the one or more gelled substances comprise mascarpone, cream cheese, heavy cream, soft cheese, skim milk, 1% milk, 2% milk, whole milk, whipping cream, heavy cream, custards, fruit curds, savory pies (meat and/or vegetable), sweet pies (fruit and/or vegetable based), or combinations thereof. 
     
     
         4 . The multilayer edible product of  claim 16 , wherein the flavoring component comprises chocolate, white chocolate, cocoa, jelly, jam, curd, peanuts, tree nuts, coconut paste, butter, caramel, curd, salt, sugar, brown sugar, fruit powders, fruit purees, or combinations thereof. 
     
     
         5 . The multilayer edible product of  claim 16 , wherein the first layer comprises from 25 wt % to 90 wt % of the one or more gelled substances, from 0.5 wt % to 30 wt % of the flavoring component, and from 0.1 wt % to 10 wt % of a thickening agent. 
     
     
         6 . The multilayer edible product of  claim 1 , wherein the second layer comprises from 70 wt % to 80 wt % of solid particulates. 
     
     
         7 . The multilayer edible product of  claim 1 , wherein the second layer comprises hydrophilic granulated particulates, a compound coating, and a fat source. 
     
     
         8 . The multilayer edible product of  claim 7 , wherein the second layer comprises from 50 wt % to 70 wt % of the hydrophilic granulated particulates, from 10 wt % to 30 wt % of the compound coating, and from 10 wt % to 30 wt % of the fat source. 
     
     
         9 . The multilayer edible product of  claim 7 , wherein the fat source comprises palm kernel oil, coconut oil, cocoa butter, palm oil, anhydrous milk fat, non-anhydrous milk fat, butter, propylene glycol, glycerin, glycerol, or combinations thereof. 
     
     
         10 . The multilayer edible product of  claim 7 , wherein the hydrophilic granulated particulates comprise breadcrumbs, cake crumbs, cookie crumbs, crackers, or combinations thereof. 
     
     
         11 . The multilayer edible product of  claim 7 , wherein the compound coating comprises edible oil and hydrophilic powder. 
     
     
         12 . The multilayer edible product of  claim 11 , wherein the compound coating further comprises whey, lecithin, salt, or combinations thereof. 
     
     
         13 . The multilayer edible product of  claim 11 , wherein the edible oil comprises coconut oil, palm kernel oil, cocoa butter, palm oil, hydrogenated cottonseed oil, or combinations thereof. 
     
     
         14 . The multilayer edible product of  claim 11 , wherein the hydrophilic powder comprises brown sugar, granulated sugar, invert sugar, milled sugar, or combinations thereof. 
     
     
         15 . The multilayer edible product of  claim 11 , wherein the compound coating comprises from 50 wt % to 70 wt % of the edible oil and from 20 wt % to 30 wt % of the hydrophilic powder. 
     
     
         16 . The multilayer edible product of  claim 15 , wherein the compound coating further comprises from 5 wt % to 15 wt % of one or more additional components selected from the group: a flavoring agent, a stabilizer, a bulking agent, a preservative, or combinations thereof. 
     
     
         17 . The multilayer edible product of  claim 1 , wherein the high-melting fat comprises coconut oil, anhydrous milk fat, palm oil, chocolate, or combinations thereof. 
     
     
         18 . The multilayer edible product of  claim 1 , wherein the edible moisture barrier layer comprises greater than or equal to 90 wt % of the high-melting fat. 
     
     
         19 . The multilayer edible product of  claim 1 , wherein the edible moisture barrier mitigates moisture migration from the wet layer to the dry layer for at least 70 days. 
     
     
         20 . A multilayer edible product comprising:
 a first layer comprising one or more gelled substances, a flavoring component, and thickening agent;   a second layer comprising hydrophilic granulated particulates, a compound coating, and a fat source; and   an edible moisture barrier layer positioned between the first layer and the second layer, wherein   the edible moisture barrier layer comprises high-melting fat and is configured to prevent moisture migration from the first layer to the second layer.